Oven Range

ABSTRACT

The present invention provides an oven range. In the present invention, an inlet allowing air in a burner chamber heated by a burner to be guided into an oven chamber by an air duct is formed on the rear surface of the oven chamber. Accordingly, according to the preset invention, a bottom area of the oven chamber on which cooling food is seated can be maximized and contamination of the burner chamber can be minimized.

CROSS-REFERENCE TO RELATED APPLICATIONS

The present application claims priority under 35 U.S.C. 118B and 35 U.S.C. 365 to Korean Patent Application No. 10-2008-0075770(filed on Aug. 1, 2008), Korean Patent Application No. 10-2008-0075767(filed on Aug. 1, 2008), and Korean Patent Application No. 10-2008-0075777(filed on Aug. 1, 2008), which are hereby incorporated by reference in its entirety.

BACKGROUND OF THE INVENTION

1. Field of the Invention

The present invention relates to an oven range, and more particularly, to an oven range cooking a cooking food by burning a gas.

2. Description of the Related Art

An oven range is a cooking appliance which cooks a cooking food using a gas. The oven range includes an oven chamber in which the cooking food is cooked and a burner for cooking the cooking food in the oven chamber. In particular, a burner for convectively heating the cooking food in the oven chamber is installed in the burner chamber disposed at the lower part of the oven chamber.

However, a gas range in the related art has the following problems.

First, as described above, in order to discharge air heated by the burner from the burner chamber to the oven chamber, the oven chamber and the burner chamber are communicated to each other. However, since the burner chamber is provided at the lower part of the oven chamber, substantially, a part of the bottom of the oven chamber is opened. Accordingly, an area of the bottom of the oven chamber on which the cooking food is substantially seated is reduced.

In addition, when the part of the bottom of the oven chamber is opened, remnants of the cooking food flow into the burner chamber through the open portion of the oven chamber and the burner chamber while cooking the cooking food in the oven chamber or taking in/out the cooking food to the inside/outside of the oven chamber. Accordingly, a cooked food is contaminated by the remnants of the cooking food.

SUMMARY OF THE INVENTION

The present invention had been made in an effort to provide an oven range capable of maximizing a bottom area of the oven chamber having the same volume.

The present invention had been made in another effort to provide an oven range capable of being used more cleanly.

An exemplary embodiment of the present invention provides an oven range including: an oven chamber where cooking food is cooked; a chamber partitioned from the oven chamber and including a heating source providing heat for heating the cooking food in the oven chamber; and a opening part formed by cutting a part of one surface of the oven chamber or the chamber positioned on the same plane among a plurality of surfaces of the oven chamber or the chamber and partitioned by a member partitioning the oven chamber and the chamber, wherein air heated by the heating source flows into the oven chamber from the inside of the chamber through the opening part.

Another exemplary embodiment of the present invention provides an oven range including: an oven cavity including an oven chamber and a burner chamber horizontally partitioned from each other; a burner installed in the burner chamber; an inlet formed by cutting a part of the oven cavity corresponding to the rear surface of the oven chamber; an outlet formed by cutting a part of the oven cavity corresponding to the rear surface of the burner chamber; and a passage in which air heated by the burner and discharged from the inside of the burner chamber to the inside of the oven chamber flows.

Yet another exemplary embodiment of the present invention provides an oven range including: a cavity having an inner space; a bottom plate partitioning the inner space of the cavity into an upper space and a lower space; a blower installed in the upper space; a heating source installed in the lower space; and an air duct installed on the rear surface of the cavity and guiding air in the lower space heated by the heating source to the upper space.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a perspective view showing a gas oven range according to a first exemplary embodiment of the present invention;

FIG. 2 is a perspective view showing a main part according to a first exemplary embodiment of the present invention;

FIG. 3 is a longitudinal cross-sectional view showing a main part according to a first exemplary embodiment of the present invention;

FIG. 4 is a longitudinal cross-sectional view showing air flow in the oven chamber of a gas oven range according to a first exemplary embodiment of the present invention;

FIG. 5 is a cut-away front view of a main part of a gas oven range according to a second exemplary embodiment of the present invention; and

FIG. 6 is a cut-away perspective view of a main part according to a second exemplary embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

Hereinafter, a configuration of an oven range according to a first exemplary embodiment of the present invention will be described in detail with reference to accompanying drawings.

FIG. 1 is a perspective view showing a gas oven range according to a first exemplary embodiment of the present invention, FIG. 2 is a perspective view showing a main part according to a first exemplary embodiment of the present invention, and FIG. 3 is a longitudinal cross-sectional view showing a main part according to a first exemplary embodiment of the present invention.

Referring to FIG. 1, an oven range 1 includes a top plate part 100, an oven part 200, a drawer part 300, and a control part 400. The top plate part 100, the oven part 200, and the drawer part 300 are provided at the top, the center, and the bottom of a main body 10 of the oven range 1, respectively. In addition, the control part 400 is provided at a rear end on the top of the main body 10.

More particularly, the top plate part 100 includes a plurality of top plate burners 110. The top plate burner 110 cooks a cooking food by directly heating a container containing the cooking food with flame generated by burning a gas. The front end of the top plate part 100 includes a plurality of knobs 120. The knobs 120 control open and close or open degree of a valve (not shown) adjusting supply or not and supply amount of the gas into the top plate burner 110.

An oven cavity 210 of the oven part 200 is provided in the main body 10. An oven chamber 211 and a burner chamber 213 (see FIG. 2) are provided in the oven cavity 210. The oven chamber 211 is a chamber in which the cooking food is cooked. In addition, the burner chamber 213 is a chamber in which a lower burner 240 described later is installed.

Meanwhile, the oven chamber 211 is selectively opened and closed by an oven door 220. The oven chamber 211 is opened and closed by the oven door 270 in a pull-down method in which an upper end of the door is vertically rotated based on a lower end of the door. A door handle 221 held with a user's hand in order to rotate the oven door 220 is provided at the top front of the oven door 220.

In addition, the drawer part 300 acts to warm the container containing the cooking food at a predetermined temperature. The drawer part 300 includes a drawer 310 storing the container.

Meanwhile, the control part 400 receives an operational signal for the operation of the oven range 1, more particularly, an operational signal for the operation of at least one of the top plate part 100, the oven part 200, and the drawer part 300. In addition, the control part 400 acts to externally display various kinds of information on the operation of the oven range 1.

Referring to FIGS. 2 and 3, the oven chamber 211 and the burner chamber 213 are formed by partitioning a space provided in the oven cavity 210 up and down with a base plate 230. More particularly, the base plate 230 is horizontally installed in the oven chamber 211. Accordingly, the top of the base plate 230 constitutes the bottom of the oven chamber 211 and the bottom of the base plate 230 constitutes the ceiling surface of the burner chamber 213.

A lower burner 240 is installed in the burner chamber 231. The lower burner 240 heats air in the burner chamber 213. Further, although not shown in the drawing, an upper burner may be installed on the top of the oven chamber 211. The upper burner directly radiative-heats the cooking food in the oven chamber 211 with the heat generated by burning the gas.

Meanwhile, an inlet 215 and an outlet 217 are separately formed at the rear of the oven chamber 211 and the burner chamber 213. The inlet is formed by cutting a part of the rear of the oven cavity 210 corresponding to the rear of the oven chamber 211. In addition, the outlet 217 is formed by cutting a part of the rear of the oven cavity 210 corresponding to the rear of the burner chamber 213. The inlet 215 acts as an entry taking in the air into the oven chamber 211. The outlet 217 acts as an exit discharging the inner air of the burner chamber 213 heated by the lower burner 240 to the outside of the burner chamber 213. At this time, the outlet 217 is preferably formed by cutting a part of the rear of the oven cavity 210 corresponding to at least a height higher than the lower burner 240. In the exemplary embodiment, parts of the rear of the oven cavity 210 corresponding to the rear of the oven chamber 211 and the burner chamber 213 are consecutively cut and partitioned up and down by the bottom plate 230, the inlet 215 and the outlet 217 are formed.

In addition, an air duct 250 is provided to the rear of the oven cavity 210 corresponding to the rear of the oven chamber 211 and the burner chamber 213. The air duct 250 acts to flow the air discharged through the outlet 217, that is, heated by the lower burner 240 and taken in into the oven chamber 211 through the inlet 215. For this, a predetermined passage communicated with the inlet 215 and the outlet 217 is formed between the rear of the oven cavity 210 and the inside of the air duct 250.

In addition, a convection apparatus 260 is installed at the rear of the oven chamber 211. The convection apparatus 260 circulates the inner air of the oven chamber 211 while allowing the inner air of the burner chamber 213 to flow into the oven chamber 211. In more detail, when the convection apparatus 260 is driven, internal air of the burner chamber 213, i.e., air heated by the lower burner 240 flows by the air duct 250 through the outlet 217 to be taken in into the over chamber 211 through the inlet 215. Further, when the convection apparatus 260 is driven, the internal air of the over chamber 211 circulates.

An inlet cover 270 is provided on the rear surface of the oven chamber 211 corresponding to the front of the inlet 215, i.e., the rear surface of the over cavity 210. The inlet cover 270 blocks the inlet 215 to prevent foreign materials generated while cooking the cooking food from being inputted into the heater chamber 213 through the inlet 215. At least one inlet 271 for discharging the air heated by the lower burner 240 to the inside of the oven chamber 211 is formed in the inlet cover 270.

Hereinafter, an operation of the oven range according to the first exemplary embodiment of the present invention will be described in more detail with reference to the accompanying drawings.

FIG. 4 is a longitudinal cross-sectional view showing air flow in the oven chamber of a gas oven range according to a first exemplary embodiment of the present invention.

First, a user operates the control part 400 to input an operation signal for operating the open part 200. Therefore, the upper burner or/and lower burner 240 operates to heat and cook the cooking food in the over chamber 211.

In particular, referring to FIG. 4, when the lower burner 240 operates, internal air of the burner chamber 213 is heated. In addition, the internal air of the burner chamber heated by the lower burner is discharged to the outside of the burner chamber 213, i.e., the inside of the air duct 250 through the outlet 217 by driving the convection apparatus 260.

The air discharged to the inside of the air duct 250 flows in the air duct 250 to take in into the over chamber 211 through the inlet 215 by continuously driving the convection apparatus 260. In addition, the air that is taken in into the over chamber 211 heats the cooling food in the over chamber 211 while circulating the oven chamber 211 together with the internal air of the oven chamber 211 by driving the convection apparatus 260.

Meanwhile, the inlet 215 that allows the internal air of the burner chamber 213 heated by the lower burner 240 to be taken in into the over chamber 211 is substantially provided on the rear surface of the oven chamber 211. Therefore, an additional opening for discharging the air heated by the lower burner 240 to the oven chamber 211 is not formed on the bottom surface of the oven chamber 211. As a result, the entire bottom surface of the oven chamber 211 is formed to be flat so as to comparatively increase a bottom area of the oven chamber 211 on which the cooling good is substantially seated. Further, while taking in/out the cooking food to the inside/outside of the oven chamber 211 or cooling the cooking food in the oven chamber 211, the remnants of the cooling food can be prevented from being inputted into the burner chamber 213.

Hereinafter, a configuration of an oven range according to a second exemplary embodiment of the present invention will be described in more detail with reference to the accompanying drawings.

More modifications can be made to those skilled in the art within the spirit and scope of the present invention and the claims of the present invention will be appreciated based on the appended claims.

FIG. 5 is a cut-away front view of a main part of a gas oven range according to a second exemplary embodiment of the present invention and FIG. 6 is a cut-away perspective view of a main part according to a second exemplary embodiment of the present invention. The same components of the exemplary embodiment as the components described in the first exemplary embodiment will not be described in detail with reference to reference numerals of FIGS. 2 to 4.

Referring to FIG. 5, in the exemplary embodiment, a plurality of inlets 215 (see FIGS. 3 and 4) that allow the internal air of a burner chamber 213 heated by a lower burner 240 to be taken in into an oven chamber 211 is provided on the rear surface of an oven cavity 210 corresponding to the rear surface of the oven chamber 211. In addition, an inlet cover 280 is provided on the rear surface of the oven chamber 211 corresponding to the front of the inlet 215.

Meanwhile, a plurality of inlet portions 281 are provided in the inlet cover 280 and each of the inlet portions 281 includes a plurality of inlets 283. In addition, each of the inlets 283 has a spiral shape on the basis of a virtual center point thereof on the whole. Substantially, the inlet part 283 is cut to have the spiral shape on the basis of a circle center of the inlet portion 281 having a circular shape.

In addition, referring to FIG. 6, a plurality of air guides 285 are provided on the outer side of the rear surface of the inlet cover 280. The air guide 285 serves to guide air that is taken in into the oven chamber 211 through the inlet part 283 to evenly flow into the oven chamber 211. To enable this, the air guide 285 extends backwards from the outer side of the rear surface of the oven cavity 210 corresponding to the outer side of the inlet part 283. Accordingly, the air guide 285 will also have the spiral shape corresponding to the inlet part 283.

The oven range according to the exemplary embodiments of the present invention provides the following effects.

First, in the present invention, an inlet for substantially supplying internal air of a burner chamber heated by a burner into an oven chamber is formed. Therefore, the entire bottom surface of the oven chamber is formed to be flat so as to maximize a bottom area of the oven chamber on which cooking food is seated with respect to the volume of the oven chamber.

In addition, in the present invention, an additional opening is not formed on the bottom surface of the oven chamber as described above. Accordingly, remnants of the cooking food in the oven chamber are not inputted into the burner chamber and the oven chamber can be easily cleaned to use a product more cleanly.

According to the present invention, a bottom area of the oven chamber on which cooling food is seated can be maximized and contamination of the burner chamber can be minimized. 

1. An oven range, comprising: an oven chamber where cooking food is cooked; a chamber partitioned from the oven chamber and including a heating source providing heat for heating the cooking food in the oven chamber; and a opening part formed by cutting a part of one surface of the oven chamber and one surface of the chamber positioned on the same plane among a plurality of surfaces of the oven chamber and a plurality of surfaces of the chamber and partitioned by a member partitioning the oven chamber and the chamber, wherein air heated by the heating source flows into the oven chamber from the inside of the chamber through the opening part.
 2. The oven range of claim 1, wherein the opening part is portioned by a partitioning member vertically partitioning the oven chamber and the chamber, and the heated air is discharged to the outside of the chamber through a part of the opening part partitioned by the partitioning member and the heated air in the oven chamber flows into the oven chamber through the rest of the opening part partitioned by the partitioning member.
 3. The oven range of claim 1, further comprising a passage receiving the heated air from the chamber through a part of the opening part and discharging the heated air to the cooking chamber through the rest of the opening part.
 4. The oven range of claim 1, further comprising a guiding member provided on the outer side of the oven chamber and the outer side of the chamber corresponding to the opening part and discharging the heated air from the inside of the chamber to the inside of the oven chamber through the opening part.
 5. The oven range of claim 1, further comprising a blower allowing the air heated by the heating source to forcibly flow into the oven chamber through the opening part.
 6. An oven range, comprising: an oven cavity including an oven chamber and a burner chamber horizontally partitioned from each other; a burner installed in the burner chamber; an inlet formed by cutting a part of the oven cavity corresponding to the rear surface of the oven chamber; an outlet formed by cutting a part of the oven cavity corresponding to the rear surface of the burner chamber; and a passage in which air heated by the burner and discharged from the inside of the burner chamber to the inside of the oven chamber flows.
 7. The oven range of claim 6, wherein the inlet and the outlet are formed by vertically partitioning the cut part of the rear surface of the oven cavity through a base plate vertically partitioning the oven chamber and the burner chamber.
 8. The oven range of claim 6, wherein the passage is formed between the oven cavity and an air duct provided on the outer side of the oven cavity.
 9. The oven range of claim 6, wherein both ends of the passage are in communication with the inlet and the outlet, respectively.
 10. The oven range of claim 6, further comprising an inlet cover preventing foreign materials generated while cooking food in the oven chamber from being inputted into the burner chamber through the inlet.
 11. The oven range of claim 10, wherein the inlet cover is installed on the rear surface of the oven chamber corresponding to the front of the inlet, and an inlet part for discharging heated air that flows into the oven chamber through the inlet is formed in the inlet cover.
 12. The oven range of claim 11, wherein the inlet part is formed spiral-shape.
 13. An oven range, comprising: a cavity having an inner space; a bottom plate partitioning the inner space of the cavity into an upper space and a lower space; a blower installed in the upper space; a heating source installed in the lower space; and an air duct installed on the rear surface of the cavity and guiding air in the lower space heated by the heating source to the upper space.
 14. The oven range of claim 13, wherein the air duct is in communication with an inlet formed by cutting a part of the cavity corresponding to the rear surface of the upper space and an outlet formed by cutting a part of the cavity corresponding to the rear surface of the lower space.
 15. The oven range of claim 13, wherein the inlet and the outlet are formed by consecutively cutting a part of the rear surface of the cavity and are partitioned from each other by the bottom plate.
 16. The oven range of claim 13, further comprising an inlet cover configured to cover a inlet formed by cutting a part of the cavity corresponding to the rear surface of the upper space, and the heated air flows into the upper space through the inlet.
 17. The oven range of claim 16, wherein an inlet part for discharging the heated air that flows into the upper space through the inlet is formed in the inlet cover.
 18. The oven range of claim 17, wherein the inlet part is formed spiral-shape. 